Lay the trout flat and spread thyme on one side. Fold in half (or place another piece of trout over the one with thyme on it. Brush phyllo dough (a thin pastry) with butter and wrap around the trout. Wrap 3-4 layers around the fish. Cook on medium high for 3-4 minutes.

Saute mushrooms and shallots in olive oil. When the mushrooms and shallots are tender, glaze the pan with balsamic vinegar and let the ragu cook down.

Place ragu and trout on plate. Garnish with fresh thyme.

Source: Jazzeppi's Restaurant in Biloxi.